OLD BAY CHEDDAR GRITS WITH ANDOUILLE AND TOMATOES

12 oz andouille sausage, cut diagonally into 1.5 inch slices
1 medium yellow bell pepper, chopped
3 cloves garlic, thinly sliced
1 pint grape tomatoes
1/4 tsp kosher salt
1 T butter
2/3 cup quick-cooking grits
4 oz white Cheddar cheese, shredded (about 1 cup)
1.5 5sp Old Bay seasoning
fresh flat leaf parsley leaves, for serving

Heat a large skillet over medium-high.  Add sausage and cook, stirring often, until browned in places, about 4 minutes.  Add bell pepper and garlic and cook, stirring often, until vegetables soften, about 3 minutes.  Add tomatoes and salt and cook, stirring often, until tomatoes burst, about 4 minutes.  Add butter and cook, stirring constantly, until melted.  Cover to keep warm.

Meanwhile, bring 2 2/3 cups water to a boil in a small saucepan.  Whisk in grits and cook, whisking often, until tender, 8 to 10 minutes.  Add cheese and Old Bay and cook, whisking constantly, until cheese melts.

Serve grits topped with andouille mixture and parsley.